Thank you to Ralph Sinclair for his winning Tart recipe.
150g digestive biscuits
75g caster sugar
120g unsalted butter, melted
200g cream cheese
200g peanut (or other nut) butter
100g caster sugar
120ml double cream
80g caster sugar
125ml double cream
70g dark chocolate
60g unsalted butter
Preheat the oven to 180C/350F/gas mark 4. First make the crust. Put the biscuits into a plastic bag and bash into fine crumbs (or blitz in a food processor). Mix with the sugar and butter, then press into the base and sides of a loose-bottomed 23cm flan tin. Put the tin on a tray (some butter may seep out during cooking) and bake for eight to 10 minutes. Press against the sides if it pulls away a bit, then leave to cool.
Mix the cheese with the peanut butter and sugar. Whip the cream to stiff peaks - do not overbeat. Fold into the peanut mixture, then spoon into the cooled crust and smooth it down so it's 0.25cm from the top.
For the topping, put the sugar and cream in a pan, bring to a boil, lower the heat and simmer for six minutes without stirring. Remove from the heat, cool slightly and stir in the chocolate and butter until melted. Pour over the tart and chill for at least three hours or overnight.
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